[Federal Register Volume 87, Number 191 (Tuesday, October 4, 2022)]
[Notices]
[Pages 60111-60115]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2022-21512]


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DEPARTMENT OF AGRICULTURE

Food and Nutrition Service


Agency Information Collection Activities: Special Emergency 
Approval of SFA Survey II on School Food Supply Chain Disruptions

AGENCY: Food and Nutrition Service (FNS), USDA.

ACTION: Notice.

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SUMMARY: In accordance with the Paperwork Reduction Act (PRA) of 1995, 
this notice invites the general public and other public agencies to 
comment on a proposed emergency information collection.
    The Food and Nutrition Service (FNS) of the United States 
Department of Agriculture (USDA) is requesting emergency approval under 
the Paperwork Reduction Act to conduct a survey of School Food 
Authorities to collect information on the continued impacts of COVID-
19-related supply chain disruptions on the Child Nutrition (CN) 
Programs, as well as emerging challenges related to the transition back 
to standard school nutrition program operations.

DATES: Written comments must be received on or before November 3, 2022.

ADDRESSES: Comments may be sent to: Sarah Reinhardt, Office of Policy 
Support, Food and Nutrition Service, U.S. Department of Agriculture, 
1320 Braddock Place, Alexandria, VA 22314. Comments may also be 
submitted via email to [email protected]. Comments will also be 
accepted through the Federal eRulemaking Portal. Go to http://www.regulations.gov, and follow the online instructions for submitting 
comments electronically. All responses to this notice will be shared 
with the Office of Management and Budget. All comments will be a matter 
of public record.

FOR FURTHER INFORMATION CONTACT: Requests for additional information or 
copies of this information collection should be directed to Sarah 
Reinhardt at [email protected] or Barbara Murphy at 
[email protected] or (703) 305-2532.

SUPPLEMENTARY INFORMATION: The Office of Management and Budget (OMB) 
has established regulations for the emergency processing of information 
collection requests (ICRs) at 5 CFR 1320.13. OMB can authorize 
Emergency Clearance for an information collection for up to 6 months.
    Comments are invited on: (a) Whether the proposed emergency 
collection of information is necessary for the proper performance of 
the functions of the agency, including whether the information shall 
have practical utility; (b) the accuracy of the agency's estimate of 
the burden of the proposed collection of information, including the 
validity of the methodology and assumptions that were used; (c) ways to 
enhance the quality, utility, and clarity of the information to be 
collected; and (d) ways to minimize the burden of the collection of 
information on those who are to respond, including use of appropriate 
automated, electronic, mechanical, or other technological collection 
techniques or other forms of information technology. The draft survey 
is included in the appendix to this Notice.
    Title: Special Emergency Approval of SFA Survey II on School Food 
Supply Chain Disruptions.
    OMB Number: 0584-NEW.
    Expiration Date: Six months after OMB approval.
    Type of Request: Emergency information collection request.
    Abstract: FNS is responsible for the administration of the Child 
Nutrition programs--including the National School Lunch Program (NSLP), 
the School Breakfast Program (SBP), NSLP Seamless Summer Option (SSO), 
the Summer Food Service Program (SFSP), the Child and Adult Care Food 
Program (CACFP), and others--at the federal level. To inform current 
and future policy decisions and effectively oversee these programs, FNS 
requires information on how these programs are operating. Although FNS 
oversees these programs, SAs administer them through agreements with 
SFAs and other local entities that implement the programs at the local 
level.
    Throughout the pandemic, school nutrition professionals have met 
extraordinary challenges to ensure every child can get the food they 
need to learn, grow, and thrive. But circumstances in local communities 
remain unpredictable, and supply chains for food and labor have been 
stressed and at times disrupted. USDA is committed to working together 
with state agencies, school food authorities (SFAs), the food industry, 
and other stakeholders to communicate these challenges and to identify 
solutions.
    This is the second survey issued to SFAs that will assist FNS and 
its partners to enhance the toolbox for school nutrition professionals 
working hard to make sure students have reliable access to healthy 
meals. Whereas the first SFA survey focused on challenges and 
mitigation strategies related to procuring specific food or non-food 
items during the 2021-2022 school year, this survey focuses on food 
costs, labor costs, and vendor issues that continue to disrupt school 
food service in the 2022-2023 school year, as well as changes in 
student participation related to the return to standard operations.
    The attached survey has a maximum of 31 questions and is estimated 
to take approximately 20 minutes to complete per respondent. FNS is 
asking all SFAs that participate in the Child Nutrition Programs to 
complete this survey, which will be distributed via email with the 
support of state agencies. SFAs will be asked to complete the survey 
using an online survey tool and will receive reminders and support 
emails from state agencies and FNS as needed. As a result, the total 
proposed time burden is 8,840.79 burden hours.
    Affected Public: School Food Authorities and state agencies.
    Estimated Number of Respondents: The total estimated number of 
respondents is 19,106.

[[Page 60112]]

    Estimated Number of Responses per Respondent: 5.
    Estimated Total Annual Responses: The total estimated number of 
responses is 95,315.
    Estimated Time per Response: 5.6 minutes.
    Estimated Total Annual Burden on Respondents: 8,840.79 hours.
    Current OMB Inventory: 0.
    Difference (Burden Revisions Requested): 8,840.79 hours and 95,315 
responses.

Tameka Owens,
Assistant Administrator, Food and Nutrition Service.

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OMB Control Number: 058XX.
Expiration Date: XX/XX/20XX.
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Appendix

Draft SFA Survey II on School Food Supply Chain Disruption and Student 
Participation

Introduction

    Throughout the pandemic, school nutrition professionals have met 
extraordinary challenges to ensure every child can get the food they 
need to learn, grow, and thrive. As School Food Authorities (SFAs) 
across the country begin to return to standard operations in school 
year (SY) 2022-2023, the US Department of Agriculture (USDA) seeks 
to understand the continued challenges SFAs are facing due to 
ongoing food and labor supply chain disruptions, as well as the ways 
in which this transition is impacting student participation in 
nutrition programs.
    This survey is mandatory and is intended to ensure the USDA has 
national, representative-level information to assess the scope, 
reach, and variation in challenges and mitigation strategies. The 
survey focuses specifically on the impacts of emerging and 
continuing supply chain challenges during school year 2022-2023, 
including food costs, labor costs, and vendor issues, as well as 
changes in student participation related to the return to standard 
school nutrition program operations. The results will be used to 
assist USDA's Food and Nutrition Service (FNS) and its partners to 
enhance the toolbox for school nutrition professionals working hard 
to make sure students are served healthy and nutritious meals.
    The survey has a maximum of 31 questions and is estimated to 
take approximately 20 minutes to complete. FNS is asking all SFAs 
that participate in the Child Nutrition Programs to complete this 
survey by [DATE].
    Please note that the survey includes questions about changes in 
overall food costs, labor costs, and student participation during 
the last several years. If this information is not readily available 
to you, we encourage you to provide your best estimates.
    We sincerely appreciate your participation in this survey, 
particularly as many of you have little time available given the 
exceptional levels of effort you are putting into feeding children. 
As such, we have made this survey as short and simple to complete as 
possible.
    We thank you in advance for your contribution to this important 
effort.

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The Food and Nutrition Service (FNS) is collecting this information to
 better understand the impacts of school food vendor, cost, and labor
 issues on school districts nationwide. This is a mandatory collection.
 FNS will use the information to develop tailored resources, tools, and
 flexibilities to support school districts in serving students healthy
 and nutritious meals. This collection does not represent personally
 identifiable information (PII) under the privacy act of 1974. According
 to the Paperwork Reduction Act of 1995, an agency may not conduct or
 sponsor, and a person is not required to respond to, a collection of
 information unless it displays a valid OMB control number. The valid
 OMB control number for this information collection is 0584-XXXX. The
 time required to complete this information collection is estimated to
 average 20 minutes (0.33 hours) per response for SFA Directors,
 including the time for reviewing instructions, searching existing data
 sources, gathering and maintaining the data needed, and completing and
 reviewing the collection of information. Send comments regarding this
 burden estimate or any other aspect of this collection of information,
 including suggestions for reducing this burden, to: U.S. Department of
 Agriculture, Food and Nutrition Service, Office of Policy Support, 1320
 Braddock Place, 5th Floor, Alexandria, VA 22314, ATTN: PRA (0584-XXXX).
 Do not return the completed form to this address.
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    Please click Next>> to begin the survey.

1. Since the start of the regular 2022-2023 school year, which Child 
Nutrition Programs has your SFA operated? Do not include programs 
operated during summer 2022. Select all that apply.
    a. National School Lunch Program (NSLP)
    b. School Breakfast Program (SBP)
    c. NSLP Afterschool Snack Service
    d. Child and Adult Care Food Program (CACFP) At-Risk Afterschool 
Meals
    e. Fresh Fruit and Vegetable Program (FFVP)
    f. Special Milk Program (SMP)
    g. Summer Food Service Program (SFSP) (select only if SFA 
operated SFSP during unanticipated school closures since the start 
of the regular 2022-2023 school year)
2. How are the schools in your SFA operating the school lunch and/or 
breakfast programs in school year 2022-2023? Select all that apply.
    a. Collecting household applications to determine eligibility 
for free or reduced-price meals
    b. Provision 2/3
    c. Community Eligibility Provision
    d. Universal free meals offered by state or territory
    e. Operating other alternate provisions for NSLP and SBP
    f. Operating other alternate provision(s) for only NSLP or only 
SBP
3. Which food service model(s) does your SFA use? Select all that 
apply.
    a. Food Service Management Company (FSMC)
    b. Vended meals company (provides meals only)
    c. Purchase meals from other schools or central kitchens
    d. Self-preparation (independent kitchen, base kitchen, or 
production kitchen)
4. What, if any, supply chain-related challenges has your SFA 
experienced during school year 2022-2023? Select all that apply.
    a. High food costs (compared with a typical pre-pandemic school 
year)
    b. High labor costs (compared with a typical pre-pandemic school 
year)
    c. High cost and/or limited availability of food service 
materials (e.g., plates, trays, utensils)
    d. High cost and/or limited availability of food service 
equipment or parts
    e. School food service staffing shortages
    f. Challenges receiving deliveries on usual days, times, or 
locations
    g. Receiving incomplete orders with missing or substituted items
    h. Receiving items that are damaged or unusable due to 
distributor issues
    i. Food vendors discontinuing participation in school food 
service operations
    j. Low number of bids for food service contracts
    k. Lack of storage space to store additional food in the event 
of shortages
    l. SFA has not experienced any challenges with school meal 
program operations in school year 2022-2023
    m. I don't know
5. Has your SFA experienced any challenges getting USDA Foods 
processed end products during school year 2022-2023?
    a. Yes
    b. No
    c. I don't know
    d. SFA has not used USDA Foods processing during school year 
2022-2023
6. To the best of your knowledge, what factors have contributed to 
challenges getting USDA Foods processed end products during school 
year 2022-2023? [ASK IF SELECTED Q5 = YES] Select all that apply.
    a. Vendor capacity
    b. Distributor supply issues
    c. Distributor or processor product line reductions (SKU 
rationalization)
    d. Price increases
    e. Inability to purchase as much food as SFA would like to due 
to lack of storage space

[[Page 60113]]

    f. I don't know
7. What, if any, challenges has your SFA experienced related to the 
return to standard operations during school year 2022-2023?
    a. Fewer parents/guardians submitting applications for free or 
reduced-price meals
    b. Challenges verifying or processing applications for free or 
reduced-price meals
    c. Confusion from students or parents/guardians regarding the 
return to standard operations (e.g., changes to meal service, 
payment, or applications)
    d. Challenges preparing and/or ordering the right amount of food 
due to uncertainty in participation
    e. Staffing challenges due to changes in meal preparation or 
service (e.g., from grab-and-go to cafeteria meals)
    f. Unpaid school meal debt
    g. SFA has not experienced any challenges related to the return 
to standard operations in school year 2022-2023
    h. I don't know
8. How are the challenges your SFA is experiencing impacting school 
meal operations? Select all that apply. [Randomize display order.]
    a. Reduced student participation
    b. Reduced sale of nonprogram (competitive) foods
    c. Increased competition from nonprogram (competitive) or off-
campus food sales
    d. Increased overall program costs
    e. Difficulty offering enough reimbursable meals to 
participating children due to lack of food
    f. Difficulty meeting meal modification requirements for 
children with food and nutrition-related disabilities
    g. Difficulty adhering to planned menus due to changing or 
limited food availability
    h. Difficulty complying with meal pattern requirements
    i. Difficulty complying with regular procurement requirements
    j. Inability to offer afterschool snacks/suppers
    k. Increased staff stress or workload
    l. Difficulty retaining enough staff with adequate skills and 
training
    m. Difficulty fulfilling other job requirements, such as 
completing federal or state reporting forms, due to time spent 
addressing challenges
    n. SFA has not experienced any of these impacts in school year 
2022-2023
    o. I don't know
9. What, if any, purchasing strategies has your SFA used to address 
supply chain challenges during school year 2022-2023? Select all 
that apply. [Randomize display order.]
    a. Aligning product specifications with other SFAs
    b. Aligning product specifications with available vendor 
products
    c. Using cooperative purchasing agreements
    d. Increasing use of local vendors and/or working with multiple 
vendors
    e. Increasing use of USDA Foods direct delivery (brown box)
    f. Increasing use of USDA DoD Fresh
    g. Leveraging state contracts for bids
    h. Conducting emergency procurements
    i. Increasing use of micro-purchases
    j. Purchasing foods directly from grocery stores or superstores
    k. Increasing local food purchases
    l. Decreasing local food purchases
    m. Requesting shorter bids and/or making more frequent orders
    n. Increasing communication with vendors, distributors, and/or 
manufacturers to identify available products
    o. Planning further ahead and/or placing orders further in 
advance
    p. SFA has not used any purchasing strategies to address supply 
chain challenges in school year 2022-2023
    q. I don't know
10. What other strategies has your SFA used to address supply chain 
challenges during school year 2022-2023? Select all that apply.
    a. Communicating more with parents/guardians about menus and 
other changes
    b. Increasing use of scratch cooking
    c. Decreasing use of scratch cooking
    d. Limiting or repeating weekly menu offerings
    e. Making more frequent menu substitutions
    f. Increasing use of available products across multiple menu 
items
    g. Using state funding to cover excess costs of serving school 
meals
    h. Limiting service options (e.g., stopping breakfast in the 
classroom)
    i. Receiving deliveries at nontraditional days, times, or 
locations
    j. Picking up orders when usual delivery methods are not 
workable
    k. SFA has not used any other strategies to address supply chain 
challenges in school year 2022-2023
    l. I don't know
11. What, if any, actions has your SFA taken in anticipation of the 
return to standard operations during school year 2022-2023?
    a. Increasing paid lunch prices
    b. Using state funding to cover the cost of reduced-price meals
    c. Increasing communication with parents/guardians about program 
changes (e.g., changes to meal service, payment, or applications)
    d. Increasing communication and/or training with staff about 
program changes
    e. Offering universal school meals or receiving other financial 
assistance from the state
    f. No longer participating in NSLP
    g. No longer participating in SBP
    h. No longer participating in other USDA child nutrition 
programs (e.g., afterschool snack programs)
    i. SFA has not taken any actions in anticipation of the return 
to standard operations
    j. I don't know
12. You indicated that your SFA has faced challenges due to 
increased food costs. To the best of your knowledge, approximately 
how much have your food costs increased from a typical pre-pandemic 
school year (e.g., 2018-2019)? [ASK IF SELECTED Q4 = HIGH FOOD 
COSTS]
    a. Less than 10%
    b. 10-24%
    c. 25-49%
    d. 50-74%
    e. 75-99%
    f. 100% or more
    g. I don't know
13. To the best of your knowledge, what factors have contributed to 
changes in your food costs? Select all that apply. [ASK IF SELECTED 
Q4 = HIGH FOOD COSTS]
    a. Changes in student participation in nutrition program(s)
    b. Changes in food service vendors, including using new and/or 
multiple vendors to obtain food
    c. Changes in meal preparation or service (e.g., from scratch 
cooking to ready-to-eat meals)
    d. Vendors, distributors or manufacturers increased costs
    e. Purchasing more food directly from grocery stores or 
superstores
    f. Purchasing more food last-minute
    g. Using own transportation to transport food more frequently
    h. Substitutions for unavailable items are more expensive
    i. I don't know
    j. Other (please specify)
14. You indicated your SFA has faced challenges due to increased 
labor costs. To the best of your knowledge, approximately how much 
have your labor costs increased from a typical pre-pandemic school 
year (e.g., 2018-2019)? [ASK IF SELECTED Q4 = HIGH LABOR COSTS]
    a. Less than 10%
    b. 10-24%
    c. 25-49%
    d. 50-74%
    e. 75-99%
    f. 100% or more
    g. I don't know
15. To the best of your knowledge, what factors have contributed to 
changes in your labor costs? Select all that apply. [ASK IF SELECTED 
Q4 = HIGH LABOR COSTS]
    a. Wage increases due to factors beyond SFA control (e.g., state 
minimum wage increase)
    b. Wage increases implemented by SFA to hire and/or retain staff
    c. Need to hire additional staff for basic program operations
    d. Need to hire additional staff to support scratch cooking
    e. Increased overtime for existing staff
    f. Staff turnover and training
    g. I don't know
    h. Other (please specify)
16. You indicated your SFA has faced challenges leading to reduced 
student participation. To the best of your knowledge, approximately 
how much has student participation decreased across the child 
nutrition programs your SFA operates since the start of last school 
year (2021-2022)? [ASK IF

[[Page 60114]]

SELECTED Q8 = REDUCED STUDENT PARTICIPATION]
    a. Less than 10%
    b. 10-24%
    c. 25-49%
    d. 50-74%
    e. 75-99%
    f. I don't know
17. To the best of your knowledge, what factors have contributed to 
decreases in student participation? Select all that apply. [ASK IF 
SELECTED Q8 = REDUCED STUDENT PARTICIPATION]
    a. Fewer parents/guardians submitting applications for free or 
reduced-price meals
    b. Challenges verifying or processing applications for free or 
reduced-price meals
    c. Confusion from students or parents/guardians regarding the 
return to standard operations (e.g., changes to meal service, 
payment, or applications)
    d. Difficulty purchasing enough food to meet student demand
    e. Student dissatisfaction with menus and/or meals
    f. Shortage of staff, time, equipment, or materials required for 
scratch cooking
    g. Reduced sale of nonprogram (competitive) foods
    h. Decrease in enrollment
    i. Meals are no longer free for all students
    j. I don't know
    k. Other (please specify)
18. In general, how did student participation in your SFA's child 
nutrition programs last school year (2021-2022) compare with 
participation in a typical pre-pandemic school year (e.g., 2018-
2019)?
    a. Greater than pre-pandemic participation
    b. Less than pre-pandemic participation
    c. About the same as pre-pandemic participation
    d. I don't know
19. You indicated your SFA has received incomplete orders with 
missing or substituted items. To the best of your knowledge, how 
frequently do you receive incomplete orders with missing or 
substituted items? [ASK IF SELECTED Q4 = RECEIVING INCOMPLETE ORDERS 
WITH MISSING OR SUBSTITUTED ITEMS]
    a. Rarely
    b. Sometimes
    c. About half of the time
    d. Most of the time
    e. Almost always or always
20. To the best of your knowledge, when you receive an incomplete 
order with missing or substituted items, approximately how many 
items in the order are affected? [ASK IF SELECTED Q4 = RECEIVING 
INCOMPLETE ORDERS WITH MISSING OR SUBSTITUTED ITEMS]
    a. Few
    b. About a quarter of items
    c. About half of items
    d. About three quarters of items
    e. All or almost all items
21. You indicated your SFA has experienced food companies 
discontinuing participation in school food service operations. To 
the best of your knowledge, which of the following factors are 
driving this change? Select all that apply. [ASK IF SELECTED Q4 = 
FOOD VENDORS DISCONTINUING PARTICIPATION IN SCHOOL FOOD SERVICE 
OPERATIONS]
    a. Federal, state, or local procurement regulations (please 
specify)
    b. Labor shortages
    c. Food shortages
    d. Labor costs
    e. Food costs
    f. Energy or fuel costs
    g. Difficulty producing items that meet SFA specifications
    h. Difficulty guaranteeing prices for bids due to changes in 
food costs
    i. School food operations are no longer profitable
    j. I don't know
    k. Other (please specify)
22. You indicated your SFA increased its local food purchases during 
school year 2022-2023 due to supply chain challenges. To the best of 
your knowledge, what factors contributed to this decision? Select 
all that apply. [ASK IF SELECTED Q9 = INCREASING LOCAL FOOD 
PURCHASES]
    a. Local foods have been easier to find
    b. Local foods have been more affordable to purchase
    c. Policies, programs, or performance goals at the state or 
local level encourage local food purchasing
    d. SFA received grant or funding to purchase more local foods
    e. SFA received useful information or training on purchasing 
local foods
    f. I don't know
    g. Other (please specify)
23. You indicated your SFA decreased its local food purchases during 
school year 2022-2023 due to supply chain challenges. To the best of 
your knowledge, what factors contributed to this decision? Select 
all that apply. [ASK IF SELECTED Q9 = DECREASING LOCAL FOOD 
PURCHASES]
    a. Local foods have been more difficult to find
    b. Local foods have been more expensive to purchase
    c. Local foods have been more difficult to process or prepare 
due to lack of staff or training
    d. Local foods have been more difficult to process or prepare 
due to kitchen equipment
    e. Local foods have been more difficult to prepare or serve due 
to changes in meal service (e.g., use of grab-and-go meals)
    f. I don't know
    g. Other (please specify)
24. You indicated your SFA increased its use of scratch cooking 
during school year 2022-2023 due to supply chain challenges. To the 
best of your knowledge, what factors contributed to this decision? 
Select all that apply. [ASK IF SELECTED Q10 = INCREASING USE OF 
SCRATCH COOKING]
    a. Scratch cooking has helped reduce program costs
    b. Scratch cooking has helped utilize bulk or commodity foods
    c. Policies, programs, or performance goals at the state or 
local level encourage scratch cooking
    d. SFA received grant or funding to support scratch cooking
    e. SFA received useful information or training on scratch 
cooking
    f. I don't know
    g. Other (please specify)
25. You indicated your SFA decreased its use of scratch cooking 
during school year 2022-2023 due to supply chain challenges. To the 
best of your knowledge, what factors contributed to this decision? 
Select all that apply. [ASK IF SELECTED Q10 = DECREASING USE OF 
SCRATCH COOKING]
    a. Scratch cooking has been more difficult due to cost or 
availability of ingredients
    b. Scratch cooking has been more difficult due to lack of staff 
or training
    c. Scratch cooking has been more difficult due to lack of 
kitchen equipment
    d. Scratch cooking has been more difficult due to changes in 
meal service (e.g., use of grab-and-go meals)
    e. I don't know
    f. Other (please specify)
26. What kitchen equipment does your SFA currently have and need to 
replace? Select all that apply.
    a. Oven
    b. Refrigerator
    c. Walk-in refrigerator/freezer
    d. Food cabinets
    e. Convection steamer
    f. Serving lines
    g. Food/beverage coolers
    h. Dishwashing unit
    i. Food bars
    j. Tables
    k. Range
    l. Food warmer
    m. Mixer
    n. Food carts
    o. Ice/hot water dispenser
    p. Counter space
    q. SFA does not have any kitchen equipment that needs replacing
    r. I don't know
    s. Other (please specify)
27. What kitchen equipment does your SFA not currently have and need 
to purchase? Select all that apply.
    a. Oven
    b. Refrigerator
    c. Walk-in refrigerator/freezer
    d. Food cabinets
    e. Convection steamer
    f. Serving lines
    g. Food/beverage coolers
    h. Dishwashing unit
    i. Food bars
    j. Tables
    k. Range
    l. Food warmer
    m. Mixer
    n. Food carts
    o. Ice/hot water dispenser
    p. Counter space
    q. SFA does not need to purchase any new kitchen equipment
    r. I don't know
    s. Other (please specify)
28. Did your SFA accept all or some of their Supply Chain Assistance 
(SCA) fund?

[[Page 60115]]

    a. Yes, SFA accepted all of it
    b. Yes, SFA accepted some of it
    c. No
    d. I don't know
29. If your SFA did not accept their Supply Chain Assistance (SCA) 
fund, do you know why? [ASK IF ANSWER Q28 = NO]
    a. Didn't know SCA funds were available
    b. Missed deadline to apply for funds
    c. Too much time and/or effort required to apply to receive SCA 
funds
    d. Too much time and/or effort required to accept and use SCA 
funds
    e. Unclear on the intended use or recipient of funds
    f. Unsure how to code funds in local accounting system
    g. My SFA did not need the SCA fund
    h. I don't know
30. At the end of school year 2021-2022, what was the status of your 
school food service account balance?
    a. Operated at a surplus (i.e., revenues exceeded costs)
    b. Broke even (i.e., revenues are about equal to costs)
    c. Operated at a deficit (i.e., costs exceeded revenues)
31. You indicated your SFA was operating at a surplus at the end of 
school year 2021-2022. To the best of your knowledge, how has your 
SFA used surplus funds (or does your SFA plan to use surplus funds) 
for any of the following? Select all that apply. [ASK IF ANSWER Q30 
= OPERATED AT SURPLUS]
    a. Cover the cost of reduced-price meals
    b. Hire new staff
    c. Increase pay rate for staff
    d. Improve meal quality
    e. Kitchen equipment repair or maintenance
    f. Purchase new kitchen equipment
    g. I don't know
32. What do you predict will be the status of your school food 
service account balance in the first quarter of school year 2022-
2023?
    a. Operate at a surplus (i.e., revenues exceeded costs)
    b. Breakeven (i.e., revenues are about equal to costs)
    c. Operate at a deficit (i.e., costs exceeded revenues)
33. What else would you like FNS to know about the challenges your 
SFA is experiencing? If there are particular strategies you would 
like to use to address your SFA's challenges, but you are 
experiencing barriers to doing so, please explain.

[FR Doc. 2022-21512 Filed 10-3-22; 8:45 am]
BILLING CODE 3410-30-P